A Dare & Chicken Tortilla Soup Recipe #SoyParaSoy

I dare you to go in your kitchen right now and look at the ingredients of your Vegetable Oil... it will surprise you.

Did you know its Soybean Oil?  I had no idea!  Soybeans are already a beneficial part of your cooking!  Nearly 100% of what's labeled as vegetable oil is actually soybean oil!

Soybean oil has health benefits that make it the perfect choice for family cooking:

• Contains 0g trans fat per serving
• Serves as a principal source of omega-3s which can help reduce blood pressure and prevent heart disease
• Great source of vitamin E which prevents cell damage that may lead to diseases such as cancer and heart disease
• Contains unsaturated fats and when it replaces saturated fats, it may lower cholesterol levels

I made my first tortilla soup about 15 years ago in my Mom's kitchen.  I was always experimenting in her kitchen especially in my teen years.  I had to watch my siblings until my parents got home from work and wasn't the type to just throw something in the microwave.  My grandmothers cooked all day, everyday of the week and I have vivid memories of watching them.  Cooking is a part of who I am.  It is in my blood.  I am thrilled to find out that I have been cooking with soybean oil this whole time.  It makes perfect sense as to why our homemade tortilla chips feel and taste light.

I didn't perfect this recipe until a couple years ago - my husband Chris always asks me to make it.  It could be 97 degrees outside and if I mention I'm making my tortilla soup, he's game!  I don't know all the nutritional technicals about my recipe but I do know that its a very light soup and easy to make but tastes like your grandma slaved away in the kitchen all day.  Known to comfort the soul and chase the sickies away!

Chicken Tortilla Soup Ingredients:

• 2 Bone-In Chicken Breasts
• 1 27 oz. El Pato yellow can (only use about 20 oz.) 
• 1/2 cup Shredded Cheese
• 1 dozen Corn Tortillas
• 2 tablespoons Chicken Bouillon 
• 1/4 cup chopped Jalapenos with Jalapeno juice
• Vegetable oil
• Water

Directions:

• Drizzle chicken breasts with vegetable oil and bake at 350°F for 60 minutes
• While you are waiting for the chicken, cut a dozen tortillas into quarters (like a pizza), fry tortilla triangles in vegetable oil till crispy, set aside
• Fill a 5 quart pot halfway with water, bring to a boil, add chicken bouillon, bring to a boil again, add jalapenos, juice and El Pato, set heat on low
• Cut baked chicken into chunks or shred (its up to you), add to soup, add 2 tablespoons vegetable oil too
• Simmer for 45 minutes

Ladle soup in bowls, top with tortilla chips and shredded cheese!  You can add cilantro, sour cream, avocado, fresh lime juice, onions, potatoes... go wild!

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Disclosure:  This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board.  However, all opinions expressed are my own.